I’ve finally figured out how to make an authentic-tasting pressure cooker chicken biryani in the Instant Pot–without dirtying every dish in the house. I’m so proud of myself today!
So just so you know, If I’m ever on death row, I will ask for Biryani for my last meal, that’s how much I love it.
Although, considering I’m a law-abiding citizen, if I’m ever on death row, I was framed, so please find me a really good lawyer.
Here’s the thing about Biryani though. Complicated to make, dirties every pot in the house, hours of labor, multiple steps, and yet eaten within 5 minutes.
So I have been thinking about how to do this in ONE pot and I finally cracked the code.
As a matter of fact, this recipe is so good that it has become a favorite of my readers.
Oh, and I’m not even going to pretend this is low carb. It isn’t. It’s got a lot of (really tasty) rice in it. So it’s definitely for treat days.
The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
Rinse and drain your rice before you start and chop the chicken as you’re cooking the veggies.
This Pressure Cooker Chicken biryani may not look that impressive, but let me tell you, it is so tasty, with such complex flavors, I doubt I’ll be going out for chicken biryani any time soon.
I’d love to hear from you if you make this.
Several people have asked me if they could skip the tempering spices and use ready-made Garam masala instead and I definitely think you could do that.
If you choose to go that route, just add 1-2 teaspoons of Garam masala after you put in the chicken. I have a very simple garam masala recipe here as well.
We ran a #photochallenge in our Facebook group to encourage people to try new dishes, and to up their photo game. Winners are chosen based on the quality of the photos, and they are generous enough to give me permission to post their photos in this post!
The pictures below were taken by Manu Munson, aren’t they gorgeous?
A little about Manu: “I cook a lot of Indian cuisine because that is what we love most here in the UK! I personally really like Vietnamese, Thai, Lao, Malaysian and Indonesian food. I travelled to all of these places and I always wanted to cook the food I ate there, finally I have now got the time to do so and I am really enjoying it. My favourite dish is Beef Rendang. I also enjoy a good Greek meal, I grew up in Germany and do miss the food diversity from there a lot.”
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Spices for tempering OR USE 2 TEASPOONS GARAM MASALA
- Heat ghee in your Instant Pot and when it’s hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.
- If you plan to use garam masala instead of the spices, heat ghee in your Instant Pot and when it’s hot, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.
- Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
- Put in the bite size chicken pieces and sear gently on both sides. You need the chicken and the rice to cook together in the same time so don’t leave these pieces too big and don’t skip this searing step, which precooks the chicken a little bit.
- Add salt to taste and mix well. Remember you need enough salt to flavor the rice you’ll shortly be adding as well.
- If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
- Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
- Sprinkle the chopped cilantro and mint on top it.
- Spread the rinsed, drained rice across everything. Do not stir.
- Pour in the water, and gently push the rice down so it is mostly covered by the water.
- Cook on high pressure for 5 minutes, and let the pressure release naturally.
- Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you’ve served chicken, herbs, and rice in every serving.